Mary's overnight orange and red wine turkey recipe
A loyal customer for over 50 years wanted to share her recipe with other customers. She said: "Turkeys are always the Centre piece of Christmas Dinner and for over 50 years we have bought them from the Joy Family at Bramble Farm. It has been a well known family run business for a number of years providing Turkeys of the highest quality. Every December we journey from Hampshire to collect our Turkeys and have no hesitation in recommending Bramble Farm Turkeys – they are the best and take special place on our Christmas Dinner table."
Preparation: Start the night before
Cooking time: Slow cooked for about 6 hours
4 Large oranges
¼ pint White Wine
Squeeze the oranges to make ¼ pint of juice then cut the oranges up and stuff them inside the turkey’s backside which will keep the breast moist while cooking.
Stuff the neck end with stuffing.
Add the orange juice to the wine and pour some of it over the Turkey and leave over night.
With the rest baste during cooking which also helps to keep the breast moist.
Any left over use to make the gravy.
Mary says: "I got this recipe from two Australian chefs and I have to say it really does keep the turkey moist.
She cooks her turkey very slowly starting off on a high heat and then reducing down the temperature so that it cooks for about 6 hours.
For other wine/citrus recipes, here are some that get high ratings:
Goodfood’s Citrus & thyme recipe
The Original dish’s Whole Roasted Turkey with Red Wine Pan Gravy & Spiced Orange Cranberry Sauce
Find out how we recommend you cook your Bramble farm free range whole turkey, crown & breast rolls.
See our other turkey recipes on our blog
If you haven’t ordered your turkey yet, we have limited numbers, so order now to avoid disapointment
Find out more about us and why our turkeys are award winning.